Culinard's Osborne: a Chef for the Cure

May 14, 2012

Participating Birmingham Originals' Chefs from left to right: Tasos Touloupis from Ted's Restaurant, Antony Osborne from Culinard, George Reis from Ocean and 26, Chris Zapalowski from Homewood Gourmet, John Krontiras from Nabeel's, Haller Magee from Satterfield's, and Adam Joiner from The J. Clyde. Not pictured are Clif Holt from Little Savannah, Scott Preston Smity from The Summit Club, and Chris Hastings from Hot and Hot Fish Club.

Chef Antony Osborne, Dean of Culinard, the Culinary Institute of Virginia College, is one of 10 chefs featured at an upcoming charity event to benefit Susan G. Komen for the Cure.

"Chefs for the Cure" is Thursday, June 21 at Birmingham's Summit Club. It starts at 6:00 p.m. with a cocktail reception followed by a tasting dinner at 7:00 p.m. There will also be a silent auction and live music.

The featured chefs are members of Birmingham Originals, an organization of restaurant leaders and community members working together to increase awareness of the area's unique regional flavors and locally produced food. Chef Osborne is president of the organization.

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